This Pumpkin, Spinach & Ricotta Cannelloni was originally released as a Thermomix recipe in our cookbook ‘A Little Taste of Italy’ and also features on Cookidoo: Pumpkin & Ricotta Cannelloni in the Little Taste of Skinnymixers Collection.

Creamy, cheesy, veggie-loaded comfort food – this Pumpkin, Spinach & Ricotta Cannelloni is one of those recipes that tastes like a hug, looks impressive enough for guests, and sneaks in a stack of veggies the whole family will happily devour.

It’s rich. It’s satisfying. And yes—it’s easily made gluten-free, with options to keep it vegetarian and low carb too.

This is one of those Skinnymixers recipes that proves healthy eating doesn’t mean boring food. With sweet pumpkin, creamy ricotta, tender wilted spinach and a simple, flavour-packed tomato sauce—this is the ultimate bake-and-forget dinner.

When I first developed this recipe, I wanted to capture some simple but delicious Italian flavours in a relatively lower calorie dish. Something that when you sit down to a meat-less dinner, you don’t miss the meat and feel satisfied without feeling like you are eating ‘diet’ food.

During the recipe testing process we made sure that no-one misses out on enjoying this recipe, whether you are:

dairy-free,
low carb
low FODMAP
or gluten-free

Why You’ll Love This Pumpkin Cannelloni

✅ Comfort food without the guilt – Classic Italian flavours, but lightened up using whole ingredients and smart swaps. All the flavour, none of the heaviness.
✅ Thermomix makes it easy – Blend, sauté, stuff, bake. No fancy techniques, no long ingredient list.
✅ Customisable for your dietary needs – options for gluten-free, low carb, low Fodmap and vegetarian built right in.
✅ Freezer friendly – Perfect for doubling and freezing for busy weeknights, meal prep or new baby meals. To freeze uncooked, we recommend increasing the sauce by 1.5 times.
✅ Family-approved – Even picky eaters love it. (Pumpkin haters? They’ll never know—it’s that good.)

What You’ll Need

Pumpkin – Adds natural sweetness and a smooth, creamy texture to the filling.
English Spinach or Baby Spinach – Packed with nutrients, it balances out the richness beautifully.
Ricotta & Parmesan – For that classic creamy-cheesy cannelloni comfort.
Skinnymixers Basic Tomato Pasta Sauce – Made in minutes in the Thermomix or on the Stovetop and so much better than anything in a jar.
Cannelloni Tubes – Or use gluten-free fresh lasagna sheets rolled up if you prefer!

💡 Skinnymixers Tip: Don’t have pumpkin? Swap it for sweet potato —it still gives you that delicious earthy sweetness and creaminess.

How to Make It

Cook the Pumpkin – You want it sweet, golden and full of flavour. A splash of olive oil, salt and pepper is all you need.
Make the Tomato Sauce – While the pumpkin’s roasting, whip up your pasta sauce in the Thermomix.
Blend the Filling – Combine roasted pumpkin, ricotta, spinach and cheese in the Thermie. A few seconds and it’s silky smooth.
Stuff & Bake – Fill your tubes or roll the lasagna sheets, nestle them in sauce, top with extra cheese and bake until golden and bubbling.

It’s the kind of meal that feels fancy—but is secretly super simple.

What to Serve it with?

I highly encourage you to lightly toast some pine nuts to sprinkle on top along with some fresh sage leaves cooked in some oil briefly. It really elevates the final dish and looks so fancy!
I like to serve it with a simple green side salad with a drizzle of a good quality balsamic vinegar or Balsamic Glaze.

Tips for the best Gluten-Free Cannelloni

We recommend using fresh gluten-free lasagna sheets (the kind you find in the fridge section at the supermarket).
If you can’t find fresh lasagna sheets, you can use dry lasagna sheets and assemble as a lasagna.
Alternatively you can use strips of zucchini or even blanched cabbage leaves to form rolls of “vege pasta”

More Baked Pasta Thermomix Recipes that you will love…

Tips from the Skinnymixers Team to add even more flavour!

Hollywood likes to smoke the pumpkin on the Traeger at 105C or 250F for 20 min before steaming.
Brooke likes to roast the pumpkin first and increase the sauce to 1.5 times the amount.
Feel free to add a portion of the Hidden Vegetable Booster into the sauce for an extra boost of vegetables!

Cannelloni Thermomix Recipe — The original Pumpkin Ricotta Cannelloni in our A Little Taste of Italy Cookbook – the same recipe but without cheese on top!

This Pumpkin, Spinach & Ricotta Cannelloni is the kind of recipe you’ll find yourself coming back to again and again. It’s comforting, wholesome, Thermomix-easy and absolutely delicious. Whether you’re feeding the family or freezing portions for future you—this is one to add to the meal prep rotation.